Super Quick No Chopping 10 Minute Tomato Sauce

If there is ever an argument on why you will never have to buy tomato sauce again because you can’t cook or don’t have time, then this 10 minute tomato sauce is for you. This is a super easy way to make “homemade” tomato sauce that tastes so delicious, you can eat it as is. Don’t believe me? Then you need to try this and see for yourself.

I already have a post for quick tomato sauce on thegeneticchef.com that takes 30 minutes and yes, it’s delicious - like super delicious. Why do I need another one? Well, there are days when I don’t feel like chopping or cooking but still want an incredible tomato sauce. Will I buy it? No! Never! Why should I when I can make it better myself in 10 minutes flat? Not only that, but have you seen the prices for some of these “famous” sauces? There are so many other things I could use that money for.

Now, I’m not talking about a Sunday sauce here. I haven’t posted that - yet. That sauce needs to simmer and come together for a bit. I’m still talking about a fast sauce.

Here’s the trick…Ready?

I use dried or dehydrated chopped onion and dehydrated garlic slices. Is it cheating? Yes. Is it wrong? No. I say no because it’s real onion and real garlic but it’s dehydrated. Once you saute it in the olive oil and add the crushed tomatoes, guess what? It becomes hydrated again.

It’s the same as using dried oregano, dried bay leaves, or dried anything. As long as nothing is added, it’s fine. Ok? Ok.

Speaking of oregano, I don’t usually add it to my pasta sauce but I kind of like it here. So add it if you like. Just a little because oregano can be overpowering. 

For those of you who have dried basil, add it if you like. It makes the sauce look like it has green specks which makes you think it has something special. I’m here to tell you dried basil tastes like nothing. If I add it to anything it’s only to make whatever it is have the look of an herbs added.

For this 10 minute tomato sauce I suggest using those frozen little cubes of basil you find at the market. You can always use fresh if you have it. Just tear up a few leaves and throw them in. If you’re like me and grow a bunch of it in the summer, pick it, blend it with a little oil, and freeze it in cubes or in a bag pressed flat so you can break off a piece when you need it. 

So let’s do this…

Add the olive oil to a skillet.

Sprinkle in the dehydrated chopped onion and garlic.

Add the remaining spices.

Give it a stir and let it come together.

Add the peeled, crushed tomatoes and give it a stir. I use this brand and love it.

Give it another stir and let it simmer for a bit - like 10 minutes.

It’s done.

This is perfect when you are tired, craving a spaghetti dinner, and want it asap. I can’t tell you how many times I cheat and make this and people ‘oooh’ and ‘ahhhh’ about it. Cooking is simple. Anyone can cook but the ones who say they can’t, usually just don’t want to. Maybe this simple recipe will sway them. 

I will tell you this tastes better than any jarred sauce. Do yourself a favor and just keep a can or two of peeled crushed tomatoes in your pantry. When you want a quick sauce, use my quick tomato sauce or this much quicker tomato sauce.

For more delicious sauces try:

• The Most Delicious Mustard Sauce Ever
• Simple Authentic Chimichurri
• Perfect Italian Pesto
• Peruvian Pesto
• Spinach Pesto
• Quick BBQ Sauce
• Alabama White BBQ Sauce
• The Most Delicious Italian Meat Sauce

Life is too short for mediocre food.

Have you seen these?

Super Quick No Chopping 10 Minute Tomato Sauce

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This is a super easy way to make “homemade” tomato sauce that tastes so delicious, you can eat it as is.

This makes approx. 4 cups.

Course: Sauce

Cuisine: American, Italian

Keyword: Tomato, Tomato Sauce

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Author: Natalie Gregory

Ingredients

• ¼ cup extra virgin olive oil
• 1 heaping tablespoon dehydrated chopped onions
• 1 heaping tablespoon dehydrated sliced garlic
• 2 cubes frozen chopped basil* See Notes
• ½ teaspoon oregano optional
• 1 teaspoon granulated garlic
• 1 teaspoon sugar
• 2 teaspoons kosher salt or to taste
• ½ teaspoon pepper
• 1 (28 ounce) can ground peeled tomatoes I use Pastene

Instructions

• In a large skillet add the olive oil then sprinkle in the onions, garlic, granulated garlic, basil, oregano (if using), sugar, salt and pepper.
• Cook it over medium high heat just until you start to hear it sizzle.
• Then slowly add in the crushed tomatoes.
• Cook for about ten minutes stirring occasionally.
• Serve with pasta or as a sauce topping for parmigiana.

Notes

For this sauce I suggest using those frozen little cubes of basil you find in the freezer section at the market. You can always use fresh if you have it. Just tear up a few leaves and throw them in.If you’re like me and grow a bunch of it in the summer, pick it, blend it with a little oil, and freeze it in cubes or in a bag pressed flat so you can break off a piece when you need it.

I don’t usually add dried oregano to my pasta sauce but I kind of like it here. So add it if you like. Just a little because oregano can be overpowering.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!